Tomato Parsley Rice Soup

With colder weather finally on the horizon, I thought it would be a perfect time to share one of our favorite soup recipes. I wasn’t much into soup as a kid because I didn’t think it was a legit meal but this one always filled me up. I remember actually being happy coming home to see my dad standing over a large bubbling pot of his famous Tomato Parsley Rice soup. It’s the same look my husband gives when he comes home and sees it simmering on our stovetop. Pure joy. Because who doesn’t love a warm, hearty soup? The wonderful thing about this soup is that it is super easy to make with just a few simple ingredients you probably already have on hand. Although I call this recipe a tomato soup, it’s not so heavy on the tomato; the tomato paste is more for a bit of color. The real flavor lies in the broth; in the sweetness of the onion and richness of the beef. If you’re not into the meat scene, you can easily make this vegan by leaving the meat out and replacing the broth with a vegetable stock or tomato soup. I’ve made this meal countless times with a tomato soup base and it was a perfectly delicious, healthy, and filling alternative.

Lately, I’ve been experimenting with boiling meat in advance and storing it with its broth in the freezer and I can happily report that it has not changed the quality of the meat. As long as you boil the meat until it’s tender you can have the base of a great stew or soup at the tip of your fingers. Simply defrost and add whatever flavoring, grains, and vegetables you like and you’ll have dinner ready in no time! This has been a huge time saver for me while my husband and I both navigate graduate school and homekeeping.

In a large pot, drizzle a bit of olive oil and brown the beef stew cubes and sauté the onions until translucent.

Add your bay leaves and water/vegetable/beef stock and bring to a boil before reducing the heat. Be sure to skim any impurities that rise to the surface. Then cover and cook on a low simmer until the meat is tender (about 2 hours).

Once your meat is tender, fish it out and shred it with a fork.

To the broth, add in your rice, lemon juice, and tomato paste. Give it a quick stir and let it cook until the rice is tender (about 15-20 minutes). Stir in your shredded beef.

Season with salt and pepper to your taste. Take the pot off the heat and add in the parsley, give it a gentle stir and let it sit for a few minutes before serving.

Ladle into bowls, garnish with extra parsley and serve with a side of fresh crusty bread.

If you do give this soup recipe a try be sure to share with us. We love seeing our recipes on your table 🙂 And as always, if you liked this post please follow us and share!

Oh yes, I’ve heard of Shokugeki no Soma but I haven’t watched it. . .
Speaking of food anime, I like Sweetness & Lightning. It can be a little slow at times b/c it’s more slice-of-life, but it’s very cute! I really like that they included the recipes for the food cooked in each chapter in the manga version. And Gourmet Girl Graffiti looks like it might be good, but I haven’t watched it yet either. Looking at all that, there’s a lot of anime & manga about food, isn’t there! 😀

Thank you for sharing too! It’s fun to discuss anime. I’ve been searching for more good ones for a while~ Especially ones I can watch with my family. There hasn’t been one they liked since Erased (lol).

Oh, I’ve read “Your Lie in April.” I’m sure the anime is even more beautiful! But no-one will watch it with me because they already know the ending is sad. . . haha.
Okay, I’ll check out Haikyu too! Thank you!

Are they? I am sure if we consumed lots of meat I would cut back on it but we don’t eat meats all that much, it’s maybe once or twice a week. I think it’s a good habit balancing between red meats and meats in general with vegetarian options. Thank you Liz 🙂

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